Kabushiki Kaisha Yakult Honsha

Ryotaro Hoshi

Takao Suzuki

Akihisa Matsui

Masaki Yoshikawa

Ryoichi Akahoshi

Susumu Mizusawa

Masatoshi Nakano

Nobuhiro Ogasawara

Tatsuyuki Kudo

Daisuke Nozaki

Haruyuki Kimizuka

Hiroe Utsumi

Junki Saito

An object of the present invention is to provide a fermented milk food, in which the viability of lactic acid bacteria during storage is high, the increase in acidity is suppressed, the viable cell count is less reduced, and the flavor is less deteriorated. A method for producing a fermented milk food by which the object was achieved is characterized by inoculating and culturing lactic acid bacteria in a culture medium containing a milk as a main component and supplemented with glucose in such an amount that glucose is substantially entirely assimilated at the time of completion of culturing and fructose in an amount twice or more the amount of glucose in a mass ratio.

Method for producing fermented milk food

A tien-cha extract essence characterized by being obtained by subjecting a tien-cha extract to an activated carbon treatment, and a method for producing a fermented food product using the tien-cha extract essence provide a technique which can be replaced for a tien-cha essence obtained by subjecting a tien-cha extract to electrodialysis having various problems, has no effect on flavor while maintaining the effects of the tien-cha extract of increasing the growth ability of lactic acid bacteria and the viability or the like ofbacteria, has an unprecedented effect of increasing the growth ability ofbacteria, and facilitates production and powderization.

Tien-cha extract essence and application therefor

Provided is a fermented food containing an extract of at least one plant material selected from the group consisting of turmeric,Thunb.,Oliv., rice bran, persimmon leaves,, clove, cinnamon andS. Lee (Rosaceae) and bacteria of the genus. The fermented food contains an excellent and novel material with which the viability of the bacteria of the genuscan be improved in storage of the product, and even when used in products such as beverages or foods, does not deteriorate the flavor of the product, thereby the bacteria of the genuscan be contained at high concentration which provides various physiological effects.

Fermented food containing Bifidobacterium bacteria and method for producing the same

An object of the present invention is to provide a technique for improving a taste derived fromS. Lee (Rosaceae) while maintaining the effect of extracts ofS. Lee (Rosaceae) to enhance the proliferative capability or viability in culturing of lactic acid bacteria. Provided is a lactic acid bacteria culture product which is obtained by culturing a lactic acid bacterium in a culture medium, wherein the culture medium contains an essence ofS. Lee (Rosaceae), wherein the essence ofS. Lee (Rosaceae) is a concentrate obtained through an electrodialysis of a mixture obtained by adding an inorganic salt to an extract ofS. Lee (Rosaceae).

Lactobacillus culture and method for producing same

The purpose of the present invention is to provide a technique whereby the flavor of products such as fermented milk that use thebacteria can be improved while maintaining the effect of theS. Lee for improving the viability of thebacteria. Provided is a fermented food that includes: aS. Lee essence obtained as a concentrate through electrodialyzing aS. Lee extract added with an inorganic salt; and bacteria of the genus. Also provided is a method for producing such fermented foods.

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Tokyo, Japan

Ryotaro Hoshi